Enchilada Stuffed Sweet Potatoes

Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more!

One of my favorite meals are these Stuffed Sweet Potatoes. They are super satisfying and super delicious. A hearty vegetarian meal that even meat lovers and kids enjoy!

This is an easy recipe too! Bake the sweet potatoes, cut them in half, and smash them with a fork. Drizzle with enchilada sauce and stuff with a black bean vegetable filling. Top with cheese and bake just until the cheese is melted.

And now for the fun part, top with all of your favorite toppings and ENJOY! I guarantee you will love this sweet potato recipe. It is a dinner winner!

Ingredients

• Sweet potatoes– use medium sweet potatoes. Wash and scrub them well before baking.
• Olive oil– for sautéing the veggies.
• Onion– adds great flavor!
• Red bell pepper– seeds removed and diced! You could also use a yellow, orange, or green bell pepper.
• Black beans– rinsed and drained from a can.
• Corn– fresh or frozen corn.
• Cilantro– so fresh!
• Garlic-minced.
• Lime juice– always use fresh lime juice, not bottled.
• Enchilada sauce– we like to use our homemade enchilada sauce recipe, it is the best, but store bought is fine too.
• Cheese– shredded Mexican blend cheese or cheddar cheese.

How to Make Stuffed Sweet Potatoes

• Preheat the oven to 400 degrees F. Use a fork to pierce the sweet potatoes all over.

• Place on a large baking sheet that has been lined with aluminum foil and bake for 50-60 minutes or until the sweet potatoes are soft. Time will vary depending on the size of the sweet potato.

• Meanwhile, make the filling. In a large skillet heat the olive oil over medium high heat.
• Add the red onion and red bell pepper; sauté for about 2 minutes. Stir in the black beans, corn, garlic, cilantro, fresh lime juice, salt, and pepper.
• Cook for 2 to 3 minutes, stirring occasionally. Set the filling aside.

• When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to smash down the potatoes so you have room to fill them.

• Pour about ¼ cup of the enchilada sauce onto each sweet potato half. The amount of enchilada sauce will vary depending on how big your sweet potatoes are and how saucy you want your sweet potatoes.

• Spoon the black bean filing over the top of the potatoes. Sprinkle evenly with shredded cheese.
• Return the stuffed sweet potatoes to the oven. Bake for 5-10 minutes or until the cheese is melted.
• Remove from the oven and top with your favorite toppings!

Toppings

Adding toppings is the fun part! Everyone can customize their own stuffed sweet potato! Set out the topping and let your family and friends build their own.

• Plain Greek yogurt or sour cream
• Creamy Cilantro Lime Dressing
• Guacamole or chopped avocado
• Pico de Gallo or Salsa
• Pickled red onions
• Cilantro
• Crumbled queso fresco
• Sliced jalapeños

Variations

• Add shredded rotisserie chicken or chopped chicken.
• Top with barbacoa or taco meat.
• Omit the cheese for a vegan and dairy-free version.
• Instead of enchilada sauce, you can use your favorite salsa.
• Instead of black beans, use pinto beans.
• If you aren’t a fan of sweet potatoes, russet potatoes will work too.

How to Store

• If you want to meal prep, you can bake the sweet potatoes ahead of time. They will keep in the refrigerator in an airtight container for up to 5 days.
• After you have baked and stuffed the sweet potatoes, let them cool and store in an airtight container in the refrigerator for up to 3 days. Don’t add the toppings until you are ready to serve.
• You can reheat the potatoes in the oven or microwave.

More Sweet Potato Recipes

• Baked Sweet Potato Fries
• Roasted Sweet Potato Wedges
• Loaded Sweet Potato Nachos
• Sweet Potato Hash
• Sweet Potato Soup
• Stacked Sweet Potato and Black Bean Enchiladas
• Sweet Potato Lentil Salad

Main Dishes

Enchilada Stuffed Sweet Potatoes

Baked sweet potatoes filled with black beans, veggies, enchilada sauce, and lots of delicious toppings! This easy vegetarian meal is satisfying and a family favorite!

4.86 from 14 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Cuisine Mexican

Servings 4

Ingredients

  

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• 4 medium sweet potatoes, washed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 red bell pepper, seeds removed and diced
• 15 oz can black beans, rinsed and drained
• 1/2 cup fresh or frozen corn
• 1/4 cup packed chopped cilantro
• 2 cloves garlic, minced
• 1 tablespoon fresh lime juice
• Kosher salt and black pepper, to taste
• 2 cups enchilada sauce
• 1 cup shredded Mexican blend cheese or cheddar cheese

Toppings:

• Plain Greek yogurt or sour cream
• Guacamole or chopped avocado
• Pico de Gallo
• Pickled red onions
• Cilantro
• Crumbled queso fresco

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Instructions

 

• Preheat the oven to 400 degrees F. Use a fork to pierce the sweet potatoes all over. Place on a large baking sheet that has been lined with aluminum foil and bake for 50-60 minutes or until the sweet potatoes are soft. Time will vary depending on the size of the sweet potato.
• Meanwhile, make the filling. In a large skillet heat the olive oil over medium high heat. Add the red onion and red bell pepper; sauté for about 2 minutes. Stir in the black beans, corn, garlic, cilantro, fresh lime juice, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally. Set the filling aside.
• When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to smash down the potatoes so you have room to fill them. Pour about ¼ cup of the enchilada sauce onto each sweet potato half. The amount of enchilada sauce will vary depending on how big your sweet potatoes are and how saucy you want your sweet potatoes.
• Spoon the black bean filing over the top of the potatoes. Sprinkle evenly with shredded cheese. Return the stuffed sweet potatoes to the oven. Bake for 5-10 minutes or until the cheese is melted.
• Remove from the oven and top with plain Greek yogurt or sour cream, guacamole or avocado, pico de gallo, cilantro, pickled red onions, and queso fresco. Serve immediately.

Nutrition

Calories: 525kcal, Carbohydrates: 83g, Protein: 20g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 28mg, Sodium: 1032mg, Potassium: 1279mg, Fiber: 18g, Sugar: 17g, Vitamin A: 34153IU, Vitamin C: 54mg, Calcium: 316mg, Iron: 5mg

Keywords sweet potatoes, vegetarian

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